Rocky Road Cheesecake
Rocky Road Cheesecake has it all! A crunchy biscuit base, velvety smooth chocolate cheesecake filled with soft mini marshmallows, all topped with more chocolate and more marshmallows!
Servings 12 Servings
Calories 419kcal
Ingredients
For the Base:
- 200 g Digestive Biscuits Crushed into crumbs
- 50 g Butter or Margarine Melted
For the Cheesecake:
- 150 ml Double Cream Whipped to stiff peaks
- 250 g Cream Cheese
- 150 g Caster Sugar
- 170 g Milk Chocolate Melted
- 50 g Marshmallows
For the Topping:
- 50 g Marshmallows
- 30 g White Chocolate Broken into pieces - Optional
- 30 g Milk Chocolate Broken into pieces - Optional
- 30 g Milk Chocolate Melted
Instructions
- Lightly grease the cake tin.
For the base:
- Mix the biscuit crumbs and butter in a mixing bowl, until all the crumbs are coated.
- Press these crumbs into the bottom of the cake tin, and use a back of a spoon to press down and out to the sides, until it’s a firm base that covers the bottom of the tin.
For the Cheesecake:
- Melt the chocolate and leave to one side to cool.
- Mix the cream cheese and sugar until soft and even.
- Pour this into the whipped cream and fold together well.
- Add the cooled melted chocolate and the marshmallows and mix.
- Tip this over the base and spread evenly.
- Place in the fridge for an hour to firm before topping.
For the top:
- Tip of the marshmallows and chocolate chunks as neat or as messily as you want.
- Melt the other chocolate and drizzle over the top.
- Return to the fridge for at least 3 hours, but preferably overnight.